Cheer up the Monday blues with some delicious blueberry muffins

It’s blueberry muffin time! Combine berries with baking for a delicious weekday treat

Blueberry muffins are failsafe. It’s Monday, it’s September, kids are back in school and life is busy. So take a break this week, and make some time for a blueberry pick-me-up! Chia Bia blueberry oat muffins, with a slight chew, are loaded with bursting blueberries, and a thick top. This recipe is very beginner-friendly, so even if you’re not signing up for the Great British Bake Off just yet, you can still take a stab at these!

Preparation Time – 10 minutes
Cooking Time – 20 – 25 minutes
Servings – 9 muffins

Ingredients

• 100g oats, jumbo for more chew
• 30g Chia Bia whole chia seeds
• 20g Chia Bia milled chia seeds
• 120g soft brown sugar
• 120g plain flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 1 large egg
• 200g plain Greek yogurt
• 60ml milk
• 80ml light tasting olive oil
• 120g fresh blueberries

Directions

• Preheat your oven to 180C (350F).
• Line a muffin tray with muffin liners.
• Whisk together the oats, chia seeds, milled and whole, soft brown sugar, plain flour, baking powder, soda and cinnamon in a large bowl. Ensure there are minimal lumps!
• Whisk together the egg, yogurt, milk and oil in a large jug. Pour the wet ingredients into the dry ingredients and mix with a spatula or spoon to combine.
• Fold the blueberries into the mixture.
• Place the mixture into the prepared muffin liners in the tray; I had deep liners and filled them about ¾ of the way!
• Bake in the preheated oven for 20 – 25 minutes; until a toothpick inserted comes out clean. Leave to cool in the tray for 10 minutes and then transfer to a wire rack to cool fully.
• Store in a sealed container on top of paper towels and with a paper towel on top for up to three days out of direct sunlight

Happy Monday, and happy baking!